Tikka moment to check out this tandoori

Tandoor dishes are a specialty of the northern regions, and Flavors of India sends out a variety of the flamed plates -- chicken, shrimp, lamb, fish, cheese and vegetables. White-meat bird is pretty lifeless, arriving in fat chunks on the bone, salty and nestled with al dente tomato and onion. Barah kebab packs more punch, with its tender lamb marinated in yogurt and spices.

Another cornerstone of Indian cuisine is rice, and chef Singh offers seven options. Basmati pulao is a fine choice, the white, aromatic rice studded with green peas and onion. It's a nice base when blended with a chef's special of bay shrimp cloaked in orange-colored vegetable gravy with al dente bell peppers and onion. But the lamb biryani is sleepy, with not enough spices and seasonings to support the meat tossed with saffron and nuts.

A full bar beckons with selections like clean, light-flavored Taj Mahal beer, but a mango shake is a must. Served in a parfait glass over ice, the creamy, fruity concoction is lovely, not too sweet, and bursting with character.

A contender for the Valley's most exotic, authentic Indian food? Until the kitchen sparks up the spicing, Flavors of India isn't in that league. But for quiet, soul-satisfying sustenance, it's certainly a welcome addition to the neighborhood.

Related Content

The food here is pretty good, but it's probably best to go during the odd mid-day buffet hours to get a sampling. Since all of the dishes from the menu seemed to be served "ala carte" you could spend a pretty penny trying to get a reasonable sampling, and oddly the entrees do not come with rice or bread--that's extra. We've enjoyed the food here, but it's not very spicy.